Sugar Free Low Carb Lemon Bars (2024)

Sugar Free Low Carb Lemon Bars that are easy to make.
I like how this recipe can be friendly to many diets as well.

Sugar Free Low Carb Lemon Bars

A tasty lemon flavored bar dessert that can be made low in carbohydrates and vegan.
This recipe features a gluten free crust as well.

Did you try my Lemon Sheet Cake Bar recipe?

That recipe is for a lemon sheet cake that features a 'secret' ingredient.
This recipe is more of a bar recipe that is made in a square pan.

I have learned that proper storage is essential to keeping my leftovers safe and tasty. Here are some genius ideas for food storage that have helped me keep things properly stored.

This recipe is for anyone asking is lemon ok on keto.

I love the flavor that lemon can give to a recipe such as this one.
Even better, I like when I can use a real lemon in a dessert recipe.

Lemon is one of the few fruits that I have found to be friendly to sugar free, keto and low carb diets.

The average lemon nets out at between three and four grams of carbohydrates per whole lemon. It also provides us with some vitamin C.

This recipe is also for anyone asking how do you make a vegan pie crust from scratch.

While this recipe is not for a pie, it is for dessert bars.
As a result, there is a crust and that crust is vegan.

The crust in this recipe is made with almond meal.

Almond meal is made by grinding up whole almonds and provides the base in these bars with a course-like texture along with some flavor. You could however use almond flour if you are looking for more of a flour-like texture result in your base.

Here are some tips for making lemon bars.

I just mentioned that you can use either almond meal or almond flour for the base of these bars. The difference between the two is really in the texture result that you are looking for.

Here are some more helpful tips for you.

1. Yes, the base of this recipe does call for almond flour or meal. However, you are free to use another nut flour such as cashew flour. You could even use your own recipe for a base if you desire to.
2. This recipe also calls for coconut oil as it is a vegan recipe. Feel free to sub in a nut butter or a non-vegan butter instead as long as it fits your needs.
3. The base of this lemon bar recipe is baked in an oven in order to get it crisp. I suggest allowing it to cool before adding the other ingredients.

People have asked me how do you cut lemon bars neatly.

It seems as if there can be a problem keeping the bars neat when you are using certain recipes. The best way to keep your lemon bars from this recipe neat is to first allow them to refrigerate for the full allotted time and then use the parchment paper to remove them from the pan before cutting them into squares.

Here are some similar recipes that you may also like.

• Sugar Free Lemon Bundt Cake
• Easy No Bake Sugar Free Chocolate Cookies.
• Sugar Free Brownie Crackers.
• 3 Ingredient Sugar Free Peanut Butter Cookies.
• Low Carb Pizza Rolls.
• Sugar Free and Flour Free Chocolate Chip Cookies.
• 'Magnolia Style' Sugar Free Chocolate Chip Cookies.
• Sugar Free Chocolate Espresso Mug Cake.

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I have some great tips on which alternatives may work in a recipe such as this one.

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The recipe for Sugar Free Low Carb Lemon Bars

I mentioned above that you can use either almond meal or almond flour for the base of these bars. The difference between the two is really in the texture result that you are looking for.

Also mentioned above was how to cut these bars as neatly as possible.

The best way to keep your lemon bars from this recipe neat is to first allow them to refrigerate for the full allotted time and then use the parchment paper to remove them from the pan before cutting them into squares.

Ingredients needed to make low carb lemon bars.

Please make sure that the ingredients that you are adding to this recipe do follow your diet or needs.

• Almond Meal- 2 cups. Can use almond flour or another similar flour that measures the same.
• Tapioca Flour- ½ cup, for the crust. Low carb folks can sub in Glucomannan, Psyllium Husk, or thickener of choice. However, you may need less of these alternatives so start with a smaller amount and adjust as needed.
• Coconut Oil- ¼ cup room temperature, for the crust. Feel free to sub in a nut butter or real butter if you are not vegan.
• Baking Powder- ½ teaspoon.
• Maple Syrup Alternative- ¼ cup equivalent to maple syrup, for the crust. Feel free to use actual maple syrup or the liquid sweetener of your choice that measures similarly.
• Lemon Juice- 2 tablespoons. Please use an actual lemon if possible (just under one small lemon should work) or unsweetened lemon juice.
• Lemon Zest- ½ tablespoon (about a half of a lemon).
• Coconut Milk- 1 cup (full fat and unsweetened).
• Maple Syrup Alternative- ⅓ cup. Feel free to use a similar liquid sweetener that measure the same. Vegan folks can use rice malt syrup or maple syrup for example.
• Coconut Oil- 2 tablespoons room temperature. Feel free to sub in a nut butter or real butter if you are not vegan.
• Tapioca Flour- 2 tablespoons. Low carb folks can sub in Glucomannan, Psyllium Husk, or thickener of choice. However, you may need less of these alternatives so start with a smaller amount and adjust as needed.
• Vanilla Extract- 1 teaspoon.

How to make Sugar Free Low Carb Lemon Bars.

Start by making the crust.

• Preheat the oven to 350 and prep a square baking pan with parchment paper that overhangs the pan slightly.
• In a large mixing bowl, use a fork or a whisk to mix together the almond meal, baking powder and the tapioca flour. Then blend in the coconut oil and syrup.
• Transfer this mixture to the prepared baking pan and press it into the pan to form the crust. Bake this for 10-12 minutes or until it begins to brown. Remove the crust from the oven and allow it to cool.
• For the lemon layer, in a saucepan over medium heat, heat together the lemon juice, zest, coconut milk, remaining maple syrup alternative, remaining coconut oil, remaining tapioca flour, and vanilla extract. Whisk this continually while it cooks to break up the lumps and avoid burning. When the mixture is blended and resembles a lemon curd consistency you can remove it from the heat and transfer the mixture to the prepared crust/base in the square pan.
• Refrigerate until set after allowing to cool at room temperature for for to ten minutes. This should take about three hours to set. Top with sugar free powder sugar if desired.

The Recipe Card for Sugar Free Low Carb Lemon Bars.

Thanks so much for visiting!

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Happy baking, eating, and enjoying life!

Nutritional Information is only an estimate and can vary especially with ingredients that are used.

Sugar Free Low Carb Lemon Bars, a delicious baked bar idea that can be made friendly to low carb, keto, gluten free, sugar free, and vegan diets.

Please see recipe post for further details on this recipe.

You can see items that have been featured on my Sugar Free Sunday Spotlight here.